Cheese And Sausage Snacks

6 Servings

3 c BISQUIK
1 ROLL SAUSAGE MEAT
1 lb CHEDDAR CHEESE, Grated
1 SPANISH ONION Finely Chopped
3/4 c MILK

Blend sausage meat and onion (in blender if you wish). Add remaining ingredients and mix well. (important to have onion finely ground).

Drop from teaspoon onto greased cookie sheet

Bake at 425 degrees 10-15 minutes until browned.

This is a QUICK and DELICIOUS snack especially helpful for this time of year.

Cheese Fudge

3 Servings

1 c (2 sticks) butter,softened
8 oz Pasteurized process cheese
-cubed
1 1/2 lb Powdered sugar
1/2 c Cocoa
1/2 c Non-fat dry milk
2 t Vanilla
2 c Coarsely nuts,Chopped

In a large saucepan over medium heat melt butter and cheese, stirring frequently. Remove from heat. Sift together sugar and cocoa; add to cheese, mixing well. Stir in non-fat dry milk, vanilla and nuts.

Turn into a 9×9x2-inch pan.

Chill until firm.

Makes 3 pounds.

Cheesecake With Cranberry Jewel Topping

1 1/2 c Vanilla wafers, crushed
1/4 c Sugar
6 T Butter, melted

FILLING
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1/2 c Whipping cream
1 pk Vanilla powder
1 1/2 lb Cream cheese, room temp.
1 c Sugar
1 pn Salt
4 lg Eggs

TOPPING
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12 oz Fresh (or cranberries)
-Frozen
3/4 c Sugar
1/2 c Cranberry juice concentrate
1/4 c Water

Preheat oven to 350 F.

CRUST: Wrap the bottom and outsides of 9-inch springform pan with aluminum foil. Lightly butter inside of pan and set aside.

Combine cookie crumbs, sugar and butter. Press mixture onto bottom and halfway up sides of prepared springform pan. Bake for 10 minutes on center rack of preheated oven. Set aside, but do not turn off oven.

FILLING: Using electric mixer, blend together all ingredients. Add eggs and mix just until well-combined. Pour filling into prepared crust.

Bake until center is just set, about 50 minutes. Refrigerate cake immediately, and leave until thoroughly chilled (at least 6 hours or overnight).

TOPPING: Combine all ingredients in heavy medium saucepan. Stir over medium heat until sugar is dissolved. Bring to a boil and continue cooking for 3 minutes. Strain mixture through a sieve set over a lage bowl, pressing firmly with the back of a spoon to force as much of the liquid through sieve as possible. Spoon warm topping evenly
over cold cake. Refrigerate until topping is set, at least 2 hours.

(Can be prepared 1 day before serving. Store covered in
refrigerator.)

To serve, pipe rosettes of whipped cream around edges of cake.

Garnish with whole cranberries.

Cherry Vanilla Fudge

3 c Sugar
1/2 t Salt
1 c Light cream
1/2 c Milk
1/4 c Light corn syrup
2 T Butter (or margarine)
2 t Vanilla
1 c Candied cherries, quartered

1. Combine sugar, salt, cream, mil, corn syrup and butter in a large heavy saucepan.

2. Cook over medium heat, stirring constantly, until mixture comes to boiling. Continue cooking, stirring occasionally, until candy thermometer reaches 238F. (soft-ball stage)

3. Remove from heat, leaving thermometer in the saucepan. Cool to 100F.

4. Add vanilla. Beat briskly until fudge thickens and begins to lose its gloss. Stir in cherries.

5. Pour into buttered 8″ square pan. Cool. Cut into squares when firm.

Makes 1 3/4 pounds

Choco-Almond Confections

1 1/4 c Blue Diamond Natural,Chopped
-Almonds,toasted
1 oz Squares milk chocolate
1/2 c Orange juice
1/2 c Granulated sugar
3 c Crushed lemon,orange, or
-vanilla wafers
2 T Curacao (or orange juice)

In blender or food processor, finely grind 1/4 cup of the almonds; set aside. Combine chocolate with orange juice and sugar in saucepan.

Cook over medium heat, stirring constantly until sugar is dissolved and chocolate is melted. Remove from heat and mix in crushed wafers, Curacao and the chopped almonds.

Chill mixture at least one hour.

Form into small balls; roll in the ground almonds.

Refrigerate in air-tight container for several days for best flavor to develop.

Makes about 3 dozen.

Chocolate Brittle

1 lb Butter
1 lb Sugar
1 lb Almonds
1 lb Walnuts,finely chopped
1 lb Semi-sweet chocolate
1 c Walnuts,whole

In a saucepan cook butter & sugar, boiling 5 minutes.

Stir in almonds & cook 10-20 minutes or until nuts begin to pop & turn brown.

Pour into a shallow pan & let cool. Melt chocolate & pour over mixture in pan. Sprinkle with finely chopped walnuts.

After mixture hardens, turn over and sprinkle bottom side with walnuts.

Break candy into pieces.

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Chocolate Butterscotch Fudge

1 c Sugar
15 oz Sweetened condensed milk
1/2 c Water
6 oz Semisweet chocolate pieces
6 oz Butterscotch flavored pieces
1/4 c Butter (or regular
-margarine)
1 t Vanilla
1 c walnuts,Chopped

Combine sugar, sweetened condensed milk, water, chocolate and butterscotch pieces in 3 quart heavy saucepan. Cook over medium heat stirring constantly, to soft ball stage (234F)

Remove from heat.

Combine butter and vanilla in mixing bowl. Pour hot mixture into bowl. Beat with electric mixer at high speed until mixture starts to thicken. Stir in walnuts.

Spread into greased 9 inch square baking pan.

Cool and cut in 1-1/2 inch squares.

Makes 36 pieces.

Chocolate Christmas Candies

10 Servings

1 c Butter (Or Regular
-Margarine)
1/2 c Peanut Butter,Cream Style
2 1/3 c Graham Cracker Crumbs
2 c Confectioners’ Sugar,Sifted
2 c Flaked Coconut
1 c Walnuts,Chopped
6 oz Chocolate Chips,Semi-Sweet
1 Paraffin Piece,2 1/2″,CutUp

Combine the peanut butter and butter in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until melted. Remove from the heat. Combine the graham cracker crumbs, confectioners’ sugar, coconut, and walnuts in a bowl.

Pour the peanut butter mixture over all then toss until well blended. Shape the mixture into 1/2-inch balls. Place on waxed paper lined baking sheets. Cover with aluminum foil.

Chill in the refrigerator.

Combine the chocolate chips and paraffin in the top of a double boiler. Place over hot water and stir until melted. Dip the balls in the chocolate.

Place on waxed paper lined baking sheets and let stand until the chocolate is set. Cover with aluminum foil and store in the refrigerator.

Makes about 2 lbs of candy

Chocolate Covered Peanuts

6 Servings

6 oz Chocolate Chips,Semi-Sweet
1/4 c Light Corn Syrup,Karo
1 T Water
2 c Peanuts,Salted

Combine the chocolate pieces, corn syrup, and water in a double boiler top. Place over hot water and stir until melted.

Remove from the heat and stir in the peanuts stirring until well coated.

Drop the mixture by teaspoonfuls onto waxed paper lined baking sheets.

Cover with aluminum foil and chill in the refrigerator until firm.

Makes about 36 pieces.

Chocolate Marshmallow Fudge

6 Servings

1 lg Can Evaporated milk
1/4 lb Butter
4 c Sugar
2 pk Chocolate pieces ( 6 Ozs ea)
1/2 Jar marshmellow cream

Combine first three ingredients in saucepan and cook to 234 degrees, until it forms a soft ball in cold water.

Stir often.

Remove from heat and fold in remaining ingredients. If desired add chopped nuts.

Pour into greased 8 X 13 inch pan.

Refrigerate until firm.

Cut into squares.

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